Beverages

When showing me his straightforward technique for making this traditional dessert, chef Cesare Giaccone (at Da Cesare restaurant in Albaretto della Torre) credited a parish priest in a nearby hamlet for giving him new understanding of zabaglione. Whether that meant pointers or inspiration was hard to tell, but knowing that this ambrosia has such a godly source allows me to enjoy it even more!

Can be prepared in 45 minutes or less.

Rich, refreshing and easy — the perfect finale to an elegant summer dinner.

Brandysnaps are popular in Scotland, and lemon curd is a British fixture. Here is a double treat of lemon curd: Some goes into the ice cream; the rest is offered as a sauce.

Can be prepared in 45 minutes or less.

France's classic layered dessert of puff pastry, pastry cream and icing fell out of favor for a while, but it recently experienced a revival. This contemporary version features phyllo instead of puff pastry, an espresso-flavored pastry cream and bananas, which were used in many treats in 1997.

Adapted from Pierre Gagnaire The French, who invented soufflés, understand that the whole point is that everything that rises falls. Soufflés should not be overcooked; they should be slightly creamy in the middle.

The recipe makes about 36 truffles; 12 are used for the tartlets. The extras can be kept frozen for other special occasions. Start this recipe the day before serving the tartlets.

Can be prepared in 45 minutes or less.

Active time: 30 min Start to finish: 30 min

This drink is sometimes called Champagne Velvet, and in certain quarters is known as the Friendly Sons of St. Patrick Shandygaff, a fine euphoric title.

Can be prepared in 45 minutes or less.

A sophisticated main course that's quick and easy to make. Accompany the fish with wild rice pilaf and steamed asparagus.

Kids and adults alike will get a kick out of this tower of ice cream. It makes a spectacular-yet easy-dessert for summer birthday celebration.